Chicken And Rice Casserole

This Chicken And Rice Casserole is the easiest and most delicious weeknight dinner ever! Rice, chicken, and broccoli all conveniently baked in one baking dish at the same time in the oven!

Course Main Course

Cuisine International

Keyword Chicken and Rice Casserole

Prep Time 10

Cook Time 25

Servings people

Calories 479kcal

Ingredients

1 yellow onion
2 cloves garlic
1 cup white Jasmine or Basmati rice
zest of 1 lemon
sea salt
pepper
1/2 Tbsp poultry seasoning
2 chicken breasts 10 oz / 300g total for both
1 head broccoli
1.75 cups boiling hot chicken broth
2 Tbsp sour cream or crème fraîche
2 cups melty cheese mozzarella, parmesan, swiss or a mix of all
fresh basil optional, for garnish

Instructions

Preheat oven to 400F (200C)
Peel and finely chop onion and garlic and then stir-fry in a little avocado oil in a pan over medium heat until slightly brown.
Add browned onion and garlic, rice, spices, and lemon zest to an ovenproof dish (11"x8") and set aside.
Cube chicken breasts into 1" cubes. Wash, dry, and cut broccoli into bite-size florets. Add chicken and broccoli to the other ingredients in the ovenproof dish.
In a large bowl or jug whisk together boiling hot chicken broth and sour cream until well combined.
Pour broth over all other ingredients, mix well and then press everything down into the broth with a spatula. All rice grains need to be submerged in the broth or they won't cook.
If your ovenproof dish is flat at the top, cover it with a flipped baking sheet. If it is not flat, use aluminum foil to get a tight seal.
Bake for 20-30* minutes, then remove the casserole from the oven, lift off the baking sheet or aluminum foil, sprinkle grated cheese on top of everything and place back in the oven under the broiler for 4-7 minutes.
The closer up next to the broiler you place the dish, the bubblier and browner the cheese gets.
Remove from the oven, sprinkle with chopped fresh basil if desired, and enjoy!

Video

Notes

* the hotter your broth and the tighter you seal on the baking sheet when you bake the rice and chicken, the faster it will bake. My rice tends to be cooked through after 20 minutes but if you are unable to get a tight seal or your chicken was too cold and cooled down your boiling hot broth it might take a little longer.

Nutrition

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